Seared Salmon with Roasted Asparagus and Cauliflower Mash

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Roasted Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Cauliflower Mash

Pan-seared wild salmon served over a silky garlic cauliflower mash with a side of tender roasted asparagus and a squeeze of bright lemon.

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NUTRITION

394kcal
Protein
42.4g
Fat
18.4g
Carbs
18.2g

SERVINGS

1 serving

INGREDIENTS

5.8 ounces Wild Atlantic Salmon Fillet

2 cups Cauliflower Florets

1 cup Asparagus Spears

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Nutritional Yeast

1 clove Garlic

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the asparagus spears with half of the olive oil and a pinch of salt, then roast for 12 minutes until tender.

  • 3

    Steam the cauliflower florets until they are very soft and easily pierced with a fork.

  • 4

    Transfer the steamed cauliflower to a blender with the garlic, nutritional yeast, and salt, processing until the mash is silky and smooth.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

    Season the salmon fillet with salt and pepper, then sear for 4 to 5 minutes per side until the exterior is crisp and the center is flaky.

  • 7

    Plate the salmon over a generous bed of cauliflower mash and serve with the roasted asparagus and a fresh lemon wedge.

Seared Salmon with Roasted Asparagus and Cauliflower Mash

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Roasted Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Cauliflower Mash

Pan-seared wild salmon served over a silky garlic cauliflower mash with a side of tender roasted asparagus and a squeeze of bright lemon.

NUTRITION

394kcal
Protein
42.4g
Fat
18.4g
Carbs
18.2g

SERVINGS

1 serving

INGREDIENTS

5.8 ounces Wild Atlantic Salmon Fillet

2 cups Cauliflower Florets

1 cup Asparagus Spears

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Nutritional Yeast

1 clove Garlic

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the asparagus spears with half of the olive oil and a pinch of salt, then roast for 12 minutes until tender.

  • 3

    Steam the cauliflower florets until they are very soft and easily pierced with a fork.

  • 4

    Transfer the steamed cauliflower to a blender with the garlic, nutritional yeast, and salt, processing until the mash is silky and smooth.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

    Season the salmon fillet with salt and pepper, then sear for 4 to 5 minutes per side until the exterior is crisp and the center is flaky.

  • 7

    Plate the salmon over a generous bed of cauliflower mash and serve with the roasted asparagus and a fresh lemon wedge.